Methi Dal

Ingredients

• Methi (Fenugreek leaves)1 bunch
• Tomato2 medium, chopped
• Garlic (Lehsun)4 cloves, crushed
• 1 cup split dal (moong, toor or chana)
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• salt to taste

Prep

10 min

Cook

30 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegan

Method

1. 1Rinse 1 cup split dal (moong, toor or chana) until the water runs clear.
2. 2Pressure cook the dal with 3 cups water, 1/2 tsp turmeric and salt for 3 whistles.
3. 3Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
4. 4Add 1 tbsp crushed ginger and garlic and fry until the onion is soft and pale gold, about 5 minutes.
5. 5Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
6. 6Add the prepared Methi to the tadka and cook for a few minutes, then pour the whole tadka into the cooked dal.
7. 7Simmer for 5 minutes, adjust the consistency with hot water and finish with coriander.

Storage: Cool completely and refrigerate in a covered box for up to 2 days.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.